Fresh Starts: Sweet & Savoury Crepes

January 1, 2011

Similar to extra-thin pancakes, crepes are a European-style delicacy that can be stuffed with either savoury or sugary sweet ingredients. However you fill them, they’re the perfect way to enjoy rich flavours without overindulging.

Basic Crepe Batter
Makes about 20 crepes
Prep time: 10 minutes
Chill time: 1 hour to overnight
Cook time: About 2 minutes per crepe

Tip: The French have a saying that the first crepe is pour le beurre, meaning “for the butter.” Don’t worry if the first one (or two!) doesn’t turn out quite right.

INGREDIENTS
325 mL (1 1/3 cups) whole milk, room temperature
250 mL (1 cup) flour
3 eggs
45 mL (3 tablespoons) unsalted butter, melted
1 mL (1/4 teaspoon) salt

DIRECTIONS

In a blender or food processor, combine all ingredients. Process until smooth.
Pour mixture into a large bowl, cover and chill for at least 1 hour (or let sit overnight).
Coat or spray a small (15-20 cm [6” to 8”]) non-stick skillet with olive oil or cooking spray, then set over medium heat. Add 30 mL (2 tablespoons) batter, swirling the pan several times to coat the entire surface.
Cook about 1 minute. Flip with a spatula and cook an additional 30 seconds.
Transfer to a plate and continue process with remaining batter.

Tip: Crepes can be made ahead of time and refrigerated for several days or frozen for a month. To store them, stack between sheets of wax paper and place in a zip-top bag. Thaw them at room temperature, then assemble and bake just before serving.

ham swiss coleslaw crepe

Ham & Cheese Crepe with Spicy Dijon Slaw

Step 1: Lay your warm crepe flat on a clean work surface, then place 3-4 slices deli ham, 50 mL (1/4 cup) cheese and one handful prepared coleslaw in the center.
Step 2: Lift one side of the crepe and fold it in half to create a half-moon shape.

Tip: You can use any cheese you have on hand, but our favourites for this crepe are tangy, buttery white cheeses. Try white cheddar, Swiss or Gruyere.

Tip: To make the coleslaw, toss 15 mL (1 tablespoon) mustard with 1 handful prepared coleslaw. Adjust the heat level of your slaw by trying different mustards, like Dijon, spicy brown or coarse-grain.

Sautéed Apple Crepe with Crushed Cinnamon Candies & Melted Frozen Yogurt Drizzle

Step 1: Add 15 mL (1 tablespoon) sugar to your Basic Crepe Batter, then prepare as instructed. Set aside.
Step 2: In a saucepan over medium heat, melt 15 mL (1 tablespoon) butter, then add 125 mL (1/2 cup) sliced apples and sauté until soft, about 7-8 minutes. Sprinkle 10 mL (2 teaspoons) sugar over the apples, stirring until golden brown and caramelized, about 4-5 minutes more.
Step 3: Pour 5 mL (1 teaspoon) spicy cinnamon candies into a plastic sandwich bag. Smooth the bag to release any excess air, then seal and lightly crush the candies with a hammer or meat tenderizer.
Step 4: Scoop 30 mL (2 tablespoons) vanilla frozen yogurt into a small bowl, then heat in the microwave for 15-20 seconds. Stir until smooth.
Step 5: Lay your warm crepe flat on a clean work surface, then place the apples and candies in the center. Lift one side of the crepe and fold it in half. Drizzle with frozen yogurt and serve.

Cocoa Crepe with Cherries & Chocolate Whipped Cream

Step 1: Add 45 mL (3 tablespoons) cocoa to your Basic Crepe Batter recipe, then prepare as instructed.
Step 2: Lay your warm crepe flat on a clean work surface, then place 125 mL (1/2 cup) thawed sweetened cherries or cherry pie filling in the center.
Step 3: Lift one side of the crepe and fold it in half. Garnish with a generous dollop of whipped cream accented with a few sprinkles of cocoa, then serve.

Presentation Idea: Serve these crepes on a plate or delight kids and adults alike when you curl them inside handcrafted paper cones.

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